Directions

In a small bowl, combine brown sugar, butter and apple pie spice; set aside.

Step3

Cut each pie crust in half and roll into 7-inch circles.

Step4

Place 1 heaping teaspoon of spiced butter into one side of each peach where the pit was. Place the other half on top, so the peach is whole again. Place each peach on the center of each of the dough disks and wrap dough around the peaches.

Step5

The dough does not have to completely enclose the peach if it does not reach the top. If peach is completely enclosed, use a paring knife to cut several slits for air to escape around the top. If peach is not completely enclosed, be sure the sides are supported by the muffin tin, as the halves may separate during baking. Place each pastry wrapped peach so that it just sits in the prepared muffin tin well.

Step6

In a small bowl, whisk together egg and water. Brush on pastry and sprinkle with 1 teaspoon of sanding or turbinado sugar.

Step7

To make Chantilly Cream, whisk whipping cream, powdered sugar and vanilla extract in a large bowl until soft and billowy and it holds its shape.

Step8

Bake for 13 to 15 minutes or until crust is golden brown. Cool 5 minutes. Carefully remove from pan and serve with Chantilly Cream.